Jellied Haxe

Ingredients

• three pints of water
• a teacupful of wine vinegar
• a tablespoonful of salt
• two teaspoonfuls of peppercorns
• four white onions sliced
• half a lemon cut thin
• a packet of gelatine
• a cup of warm water
• enough good beef broth to make two quarts

Method

1. 1

   Cut up young and tender hares, using only the hind quarters.

2. 2

   Cover with water and vinegar, add salt, peppercorns, fried onions, and lemon.

3. 3

   Boil for one hour, strain the broth, and add beef broth.

4. 4

   Soak gelatine in warm water, add to broth, boil, and cool.

5. 5

   Layer hare's flesh and farcie in a jelly-mould with jelly.

Nutrition per serving

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 20. The excerpt below is the record exactly as published.

Jellied Haxe. — This is a delicious dish of the same general order, and a great favorite in winter, since, once prepared, it will keep a fortnight or more perfectly well, and thus two or three moulds can be made at once. Cut up young and tender hares, using only the hind quarters, and reserving the rest for broth or fricassee. Lay the pieces in an earthen soup-kettle, and cover with three pints of water to which a teacupful of wine vinegar has been added, with a table- spoonful of salt, two teaspoonfuls of pepper- corns, four white onions sliced and fried brown in butter, and half a lemon cut thin. Boil all for one hour: Then take out the meat, strain the broth through a gauze sieve, 5 66 IN FOREIGN KITCHENS. and add enough good beef broth to make two quarts. Soak a packet of gelatine in a cup of warm water

Cook this with the app: pantry check, scaling, and the assistant.